Creamy Vegetable Lasagna (Ww Friendly!)

• 2 cups broccoli, chopped
• 1 1/2 cups carrots, julienned
• 1 cup green onion, sliced
• 1/2 cup red pepper, chopped
• 3 garlic cloves, minced
• 2 teaspoons vegetable oil
• 1/2 cup all-purpose flour
• 3 cups skim milk
• 1/2 cup parmesan cheese, grated and divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups fat-free cottage cheese
• 1 1/2 cups lowfat mozzarella cheese, shredded
• 12 lasagna noodles, cooked and drained

1. In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
2. In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
3. In a large bowl, combine the cottage cheese and mozzarella cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
4. Cover and bake at 375u0b0 for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

broccoli, carrots, green onion, red pepper, garlic, vegetable oil, allpurpose, milk, parmesan cheese, salt, pepper, cottage cheese, mozzarella cheese, lasagna noodles

Taken from www.food.com/recipe/creamy-vegetable-lasagna-ww-friendly-378664 (may not work)